Add the oil to a big pot on a medium/high heat and sauté for about 5 minutes until it softens up, then add the garlic and chilli and cook for another minute.
Add the peppers and courgette to the pot along with the cumin, cinnamon, coriander, smoked paprika, tamari and vinegar and cook for another two minutes, stirring regularly.
Add the two tins of chopped tomatoes, lentils and drained beans. Fill both of the empty tomato tins with water and add to the pot.
Bring to the boil, then bring down to a simmer for about 25 minutes, stirring regularly to avoid sticking to the pot.
While the chilli is cooking, cook the rice according to the packet instructions.
Add the squares of dark chocolate the pot with the chilli, and stir in once sufficiently melted.
Taste the chili to check if lentils are sufficiently soft. If not, leave to simmer for another few minutes.
Serve the chili with the rice along with some chopped fresh chilies if desired
